Food Oligosaccharides :Production, Analysis and Bioactivity ( Institute of Food Technologists Series )

Publication subTitle :Production, Analysis and Bioactivity

Publication series :Institute of Food Technologists Series

Author: F. Javier Moreno  

Publisher: John Wiley & Sons Inc‎

Publication year: 2014

E-ISBN: 9781118817421

P-ISBN(Hardback):  9781118426494

Subject: Q533 disaccharide

Language: ENG

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Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

A growing awareness of the relationship between diet and health  has led to an increasing demand for food
products that support health beyond simply providing basic nutrition. Digestive
health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive
oligosaccharides into foods can yield health benefits in the gastrointestinal
tract and other parts of the body that are linked via the immune system.
Because oligosaccharides can be added to a wide variety of foodstuffs, there is
much interest within the food industry in incorporating these functional
ingredients into healthy food products. Moreover, other areas such as
pharmaceuticals, bioenergy and environmental science can exploit the
physicochemical and physiological properties of bioactive oligosaccharides too.
There is therefore a considerable demand for a concentrated source of
information on the development and characterization of new oligosaccharides
with novel and/or improved bioactivities.

Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the
naturally occurring and synthesised oligosaccharides, which will enable food
professionals to select and use these components in their products. It is
divided into three sections: (i) Production and bioactivity of
oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The
book addresses classical and advanced techniques to structurally characterize and
quantitatively analyse food bioactive oligosaccharides. It also looks at practical
issues faced by food industry professionals seeking to incorporate prebiotic
oligosaccharides into food products, including the effects of processing on
prebiotic bioavailability. This book is essential reading for food researchers
and professionals, nutritionists and product developers working in the food
industry, and students of Food Science with an interest in functional foods.

Chapter

Food Oligosaccharides

Contents

Contributors

Preface

I Production and Bioactivity of Oligosaccharides

I.I Naturally Occurring Oligosaccharides

1 Bioactivity of Human Milk Oligosaccharides

1.1 Introduction

1.2 Structural uniqueness of human milk oligosaccharides

1.2.1 Lewis blood group and secretor-specific components in milk

1.2.2 Total human milk oligosaccharides content and concentrations of single components

1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract

1.3.1 Human milk oligosaccharides and gut microbiota

1.3.2 Human milk oligosaccharides and antiadhesion effects

1.3.3 Human milk oligosaccharides and effects on epithelial cells and immune modulation

1.4 Human milk oligosaccharides and systemic effects

1.5 Human milk oligosaccharides and studies in animals and humans

1.6 Conclusion and perspective

Acknowledgment

References

2 Production and Bioactivity of Bovine Milk Oligosaccharides

2.1 Introduction

2.2 Bovine milk oligosaccharides’ composition

2.2.1 Colostrum versus mature milk bovine milk oligosaccharides composition

2.2.2 Comparison with human milk oligosaccharides’ composition

2.3 Bovine milk oligosaccharides concentration

2.4 Resistance to digestion

2.5 Oligosaccharides biological activities

2.5.1 Bifidogenic activity

2.5.2 Pathogen prevention

2.5.3 Viral inhibition

2.5.4 Brain development

2.5.5 Immunomodulation

2.6 Isolation approaches

2.7 Conclusion

Acknowledgments

References

3 Production and Bioactivity of Oligosaccharides in Plant Foods

3.1 Introduction

3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods

3.2.1 Fructan type oligosaccharides

3.2.2 -Galactooligosaccharides

3.3 Production of naturally occurring plant oligosaccharides

3.3.1 Extraction

3.3.2 Depolymerization

3.3.3 Concentration

3.3.4 Purification

3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action

3.4.1 Studies of plant oligosaccharides on gut microbiota

3.4.2 Studies of plant oligosaccharides on immune system

3.4.3 Studies of plant oligosaccharides on mineral absorption

3.4.4 Studies of plant oligosaccharides and lipid metabolism

3.4.5 Studies of plant oligosaccharides and glucose homeostasis

3.4.6 Studies of plant oligosaccharides and regulation of food intake, fat mass and body weight

3.4.7 Study of plant oligosaccharides on oxidative stress

3.5 Conclusions and future perspectives

References

4 Production and Bioactivity of Oligosaccharides from Chicory Roots

4.1 Production of oligosaccharides from chicory roots

4.1.1 Dynamics of inulin biosynthesis and biodegradation in the chicory root

4.1.1.1 Introduction

4.1.1.2 Biosynthesis of inulin in the chicory root

4.1.1.3 Biodegradation of inulin in the chicory root

4.1.1.4 Resulting composition of chicory root

4.1.1.5 Analytical methodology

4.1.2 Industrial production of inulin from chicory roots

4.1.2.1 Agricultural aspects

4.1.2.2 Industrial inulin processing

4.2 Bioactivity of oligosaccharides from chicory roots

4.2.1 Basic physiology and nutritional aspects

4.2.1.1 Nondigestibility

4.2.1.2 Fermentability

4.2.2 Health benefits

4.2.2.1 Gut health

4.2.2.2 The prebiotic effect

4.2.2.3 Paediatric applications

4.2.2.4 Energy intake and healthy weight management

4.2.2.5 Mineral bio-availability

4.3 Future trends

4.4 Conclusions

References

5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass

5.1 Production of pectic oligosaccharides

5.1.1 Extraction of pectic oligosaccharides

5.1.2 Depolymerization

5.1.3 Separation and purification methods for oligosaccharides

5.2 Bioactivity of pectic oligosaccharides

5.2.1 Prebiotic properties

5.2.2 Immunomodulation

5.2.3 Cancer

5.2.4 Heavy metals excretion

5.2.5 Antiadhesion of pathogens

5.3 Conclusions

References

6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses

6.1 Hemicelluloses: general aspects

6.2 Manufacture of oligosaccharides from hemicellulosic polymers

6.2.1 Manufacture and purification of xylooligosaccharides

6.2.2 Manufacture and purification of mannooligosaccharides

6.2.3 Manufacture and refining of other hemicellulose-derived saccharides

6.2.3.1 Xyloglucan-derived oligosaccharides

6.2.3.2 Arabinogalactan-derived oligosaccharides

6.2.3.3 Mixed linkage b-glucans derived oligosaccharides

6.3 Properties of hemicellulose-derived oligosaccharides

6.3.1 Properties of xylooligosaccharides

6.3.2 Properties of mannooligosaccharides

6.3.3 Properties of products obtained by hydrolysis of other hemicellulosicsaccharides

6.4 Conclusion

References

7 Starch Hydrolysis Products with Physiological Activity in Humans

7.1 Introduction

7.2 Starch degradation may yield minor saccharides with physiological activity

7.2.1 Maltodextrins

7.2.2 Cyclodextrins

7.2.3 Pyrodextrins

7.2.4 Minor oligosaccharides

7.3 Physiological activity of starch hydrolysis products

7.3.1 Maltodextrins

7.3.2 Cyclodextrins

7.3.3 Pyrodextrins

7.3.4 Isomaltooligosaccharides (IMO)

7.4 Concluding remarks

References

8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria

8.1 Bacterial exopolysaccharides

8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium

8.3 Production and purification of exopolysaccharides

8.4 Bioactivity of exopolysaccharides from probiotics

8.4.1 Exopolysaccharides as modulators of the immune system

8.4.2 Exopolysaccharides as modulators of the intestinal microbiota

8.4.3 Other beneficial actions

8.5 Concluding remark and future trends

Acknowledgments

References

I.II Non-Naturally Occurring Oligosaccharides

9 Production and Bioactivity of Oligosaccharides Derived from Lactose

9.1 Introduction

9.2 Mono- and disaccharides

9.2.1 Tagatose

9.2.1.1 Chemical isomerization

9.2.1.2 Enzymatic synthesis

9.2.1.3 Uses of tagatose

9.2.2 Lactulose

9.2.2.1 Isomerization of lactose

9.2.2.2 Transgalactosylation of lactose

9.2.2.3 Uses of lactulose

9.2.3 Epilactose

9.3 Lactosucrose

9.3.1 Enzymatic transfructosylation of lactose

9.3.2 Enzymatic transgalactosylation of sucrose

9.3.3 Uses of lactosucrose

9.4 Galactooligosaccharides

9.4.1 Enzymatic synthesis from lactose

9.4.2 Enzymatic synthesis from lactulose

9.4.3 Chemical isomerization of galactooligosaccharides

9.4.4 Assessment of beneficial effects of oligosaccharides derived from lactose and lactulose

9.4.5 Uses of galactooligosaccharides

9.5 Other oligosaccharides

9.6 Purification of carbohydrates derived from lactose

9.7 Conclusions

Acknowledgments

References

10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases

10.1 Glucooligosaccharides from lactic acid bacteria

10.2 Glucan and glucooligosaccharides synthesis by glucansucrases

10.2.1 Glucan synthesis by glucansucrase

10.2.2 Glucansucrases genes, alternation of glucansucrase, and its oligosaccharide synthesis by the acceptor reaction

10.3 Production of glucooligosaccharides

10.4 Bioactivities of glucan and glucooligosaccharides

10.4.1 Glucooligosaccharides as prebiotics

10.4.2 Bowel function improvement

10.4.3 Anticariogenic properties

10.4.4 Stimulation of immunity

10.4.5 Other properties

10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities

10.6 Conclusions

Acknowledgments

References

11 Production and Bioactivity of Fructan-Type Oligosaccharides

11.1 Introduction

11.2 Enzymatic synthesis

11.2.1 The transfructosylation reaction

11.2.2 Structural and biochemical differences between fructosyltransferases from GH32 and GH68 families

11.2.3 Microbial enzymes involved in the biosynthesis of fructan-type oligosaccharides

11.2.3.1 Inulosucrases

11.2.3.2 Levansucrases

11.2.3.3 Other fructosyltransferases

11.2.4 Plant enzymes involved in the biosynthesis of fructan-type oligosaccharides

11.2.4.1 Monocots versus dicots

11.2.4.2 Agavaceae

11.3 Functional properties of fructan-type oligosaccharides

11.3.1 Prebiotics

11.3.1.1 Prevention of infection with bacterial pathogens

11.3.1.2 Colon cancer

11.3.1.3 Mineral absorption

11.3.1.4 Defense functions

11.3.1.5 Systemic effects

11.3.2 Dose-effect

11.3.3 Application of fructooligosaccharides as food ingredients

11.4 Conclusions

Acknowledgments

References

12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides

12.1 Enzyme immobilization

12.1.1 Classification of immobilization methods

12.1.2 Selection of the immobilization method

12.2 Immobilized biocatalysts for the production of fructooligosaccharides

12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase

12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases

12.4.1 Entrapment of fructosyltransferase from Aspergillus aculeatus

12.4.2 Entrapment of levansucrase from Zymomonas mobilis

12.5 Conclusions and future trends

Acknowledgments

References

I.III Assessment of Bioactivity

13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides

13.1 Introduction

13.2 Gut microbiota

13.3 Interaction with the host

13.4 Invitro fermentation models of the gut to study bioactivity of oligosaccharides

13.4.1 Single stage reactors or semi-continuous systems

13.4.2 Multi-compartmental continuous systems

13.5 Applications of invitro fermentation models to study the effect of oligosaccharides on the gut microbiome

13.6 Mechanistic studies using 13C-labeled oligosaccharides and fibers

13.6.1 Incorporation of stable isotopes in biomass

13.6.2 Metabolite production – use of stable isotopes

13.6.3 Use of 6’-sialyl lactose, a human milk oligosaccharide, by the gut microbiota

13.6.4 The microbiota is linked with obesity, through energy extraction from dietary components in the form of short-chain fatty acids

13.7 Invitro cell culture systems

13.8 Conclusions

13.9 Future perspectives

Acknowledgments

References

14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides

14.1 The prebiotic concept

14.2 In vivo assessment of dietary oligosaccharides as prebiotics

14.2.1 Resistance to digestion of dietary oligosaccharides

14.2.2 In vivo fermentation of dietary oligosaccharides by intestinal microbiota

14.2.3 Modulatory effect of food oligosaccharides in gut microbiota

14.3 Concluding remarks

Acknowledgments

References

II Analysis

15 Fractionation of Food Bioactive Oligosaccharides

15.1 Introduction

15.2 Membrane techniques

15.2.1 Ultrafiltration (UF)

15.2.2 Nanofiltration (NF)

15.2.3 Combined membrane processing

15.3 Chromatographic techniques

15.3.1 Size-exclusion chromatography (SEC)

15.3.2 Ion exchange

15.3.3 Simulated moving-bed chromatography

15.3.4 Activated charcoal

15.3.5 Other chromatographic techniques

15.4 Fractionation techniques using solvents

15.4.1 Selective solvent solubility

15.4.2 Ionic liquids

15.4.3 Supercritical fluid extraction (SFE)

15.4.4 Pressurized liquid extraction (PLE)

15.4.5 Microwave-assisted extraction (MWAE)

15.5 Microbiological and enzymatic treatments

15.6 Conclusions

Acknowledgments

References

16 Classical Methods for Food Carbohydrate Analysis

16.1 Introduction

16.2 Sample preparation and purification

16.3 Classical methods for total sugar analysis

16.3.1 Total sugar analysis for carbohydrate

16.3.1.1 Phenol–sulfuric acid assay

16.3.1.2 Anthrone-sulfuric acid methods

16.3.1.3 Uronic acid determination

16.3.2 Measurement of total reducing sugar

16.3.2.1 Somogyi–Nelson method

16.3.2.2 Other methods for reducing sugar analysis

16.3.2.3 Applicability

16.4 Classical methods for monosaccharide determination

16.4.1 Sample preparation

16.4.2 Enzymatic methods

16.4.2.1 Enzymatic method for monosaccharide analysis

16.4.2.2 Enzymatic methods for oligosaccharides analysis

16.4.2.3 Applicability

16.4.3 Anion-exchange chromatography

16.4.4 Gas liquid chromatography

16.5 Classical methods for structure characterization of polysaccharides

16.5.1 Partial acid hydrolysis

16.5.2 Smith degradation

16.5.3 Methylation analysis

16.6 Some physical methods for carbohydrate analysis

16.6.1 Polarimetry

16.6.2 Specific gravity (hydrometers)

16.6.3 Refractometry

16.7 Classical methods for dietary fiber analysis

16.7.1 Definition

16.7.2 Analysis methods

16.7.2.1 Uppsala method (AOAC 994.13; AACC 32-25)

16.7.2.2 Enzymaticgravimetric methods (AACC 32-50.01)

16.8 Conclusions

References

17 Infrared Spectroscopic Analysis of Food Carbohydrates

17.1 Introduction

17.2 Monosaccharides

17.2.1 Mid-infrared spectra of monosaccharides in aqueous solutions

17.2.2 Mid-infrared spectroscopic analysis of interaction between monosaccharides and water

17.2.3 Analysis of interaction between saccharides and other components

17.3 Oligosaccharides

17.3.1 Mid-infrared spectroscopic analysis of disaccharides in aqueous solutions

17.3.1.1 Mid-infrared spectra of disaccharides in aqueous solutions

17.3.1.2 Mid-infrared spectroscopic analysis of interaction between disaccharides and water

17.3.2 Mid-infrared spectroscopic analysis of maltooligosaccharides in aqueous solutions

17.3.3 Application of mid-infrared spectroscopy for polysaccharides

17.4 Applications

17.4.1 Quantification

17.4.1.1 Quantitative analysis of monosaccharides and disaccharides in juices

17.4.1.2 Estimation of the polymerization degree of maltooligosaccharides by mid-infrared spectroscopy

17.4.2 For actual process – application of yogurt fermentation

17.5 Concluding remarks

References

18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides

18.1 Introduction

18.1.1 Probiotics and prebiotics

18.1.2 Structures of human milk oligosaccharides

18.2 Nuclear Magnetic Resonance spectroscopy

18.2.1 Nuclear spin-relaxation

18.2.1.1 13C auto-relaxation

18.2.1.2 1H,1H nuclear Overhauser effects

18.2.2 1H,13C and 13C,13C scalar spin-spin coupling constants

18.2.3 1H and 13C residual dipolar couplings

18.2.3.1 Theoretical background

18.2.3.2 Molecular interpretation

18.2.3.3 Experimental considerations

18.3 Molecular dynamics computer simulations

18.4 Three-dimensional structures of human milk oligosaccharides

18.4.1 Lacto-N-neotetraose

18.4.2 Lacto-N-fucopentaose 1

18.4.3 Lacto-N-fucopentaose 2

18.5 Concluding remarks

Acknowledgments

References

19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography

19.1 Introduction

19.2 Thin-layer chromatography

19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides

19.3.1 Sample preparation

19.3.2 Chromatographic system (Stationary and mobile phases)

19.3.2.1 Thin-layer chromatography and high-performance thin-layer chromatography silica gel layers

19.3.2.2 Amino-bonded silica gel thin-layers

19.3.2.3 Cellulose thin-layers

19.3.3 Detection (visualization) and quantification of oligosaccharides

19.3.3.1 Chemical detection reagents

19.3.3.2 Quantification of oligosaccharides

19.3.4 Coupling thin-layer chromatography-mass spectrometry

19.3.5 Thin-layer chromatography-flame ionization detection

19.4 Conclusions

References

20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides

20.1 Introduction

20.2 Sample preparation

20.2.1 Sample pretreatment

20.2.1.1 Homogenization

20.2.1.2 Extraction

20.2.1.3 Clean-up

20.2.1.4 Filtration

20.2.2 Chemical treatments

20.2.2.1 Direct analysis of derivatized oligosaccharides

20.2.2.2 Analysis of oligosaccharide monomers

20.2.2.3 Pyrolysis (Py)

20.3 Instrumentation

20.3.1 The chromatographic flow and the mobile phase

20.3.2 Injection port

20.3.2.1 Splitsplitless (SS) injector

20.3.2.2 On-column injector and programmed temperature injectors

20.3.3 Column

20.3.3.1 Tubing

20.3.3.2 Stationary phase

20.3.3.3 Dimensions

20.3.4 Detection system

20.3.4.1 Gas chromatography-flame ionization detector

20.3.4.2 Gas chromatography-mass spectrometry

20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC)

20.5 Conclusions

Acknowledgments

References

21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography

21.1 Introduction

21.2 Derivatization of oligosaccharides

21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides

21.3.1 High pH anion exchange chromatography

21.3.2 Reversed-phase chromatography

21.3.3 Hydrophilic interaction chromatography

21.3.4 Chromatography on graphitized carbon

21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides

21.4.1 Human and bovine milk oligosaccharides

21.4.2 Nonmilk oligosaccharides

21.5 Novel analytical methods

21.6 Conclusion

Acknowledgments

References

22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides

22.1 Introduction

22.2 Capillary electrophoresis analysis of functional oligosaccharides

22.2.1 Analysis of oligosaccharides in food, plants, algae, bacteria, and fungi

22.2.2 Analysis of milk-derived oligosaccharides

22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides

22.3.1 Analysis of oligosaccharides derived from hyaluronan

22.3.2 Analysis of sulfated GAGs

22.3.3 Chip-based CE for the analysis of GAG-derived oligosaccharides

22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins

22.4.1 Analysis of N-linked glycans

22.4.2 Analysis of O-linked glycans

22.5 Conclusions

References

23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides

23.1 Introduction

23.2 Instrumentation for mass spectrometric analysis of oligosaccharides

23.2.1 Ionization source

23.2.2 Mass spectrometry analyzers in oligosaccharide studies

23.3 Fragmentation techniques, processes and nomenclature

23.4 Applications to analysis of food bioactive oligosaccharides

23.4.1 Neutral oligosaccharides

23.4.2 Acidic oligosaccharides

23.4.2.1 Sialylated oligosaccharides

23.4.2.2 Sulfated oligosaccharides

23.4.2.3 Glucuronic and galacturonic acid oligosaccharides

23.4.2.4 Aminoglucans

23.4.2.5 N- and O-linked glycans

23.5 Strategies, challenges, and conclusion

References

III Prebiotics in Food Formulation

24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides

24.1 Introduction

24.2 Nutritional aspects of chicory inulin and oligofructose

24.3 Technical properties of chicory inulin and oligofructose

24.3.1 Solubility

24.3.2 Inulin and gel formation

24.3.3 Texturizing properties and fat replacement

24.3.4 Sugar reduction

24.3.5 Process stability of fructans

24.4 Technical functionality in food applications

24.4.1 “Sugar out, fiber in”

24.4.1.1 Dairy products

24.4.1.2 Baked goods

24.4.1.3 Cereals

24.4.2 Fat out, fiber in

24.4.2.1 Dairy products

24.4.2.2 Baked goods

24.4.2.3 Other food categories

24.4.3 General fiber concepts

24.4.3.1 Dairy products

24.4.3.2 Baked goods

24.4.3.3 Cereals

24.4.3.4 Beverages

24.5 Conclusions

References

25 Industrial Applications of Galactooligosaccharides

25.1 Introduction

25.2 Global market development for galactooligosaccharides

25.3 Nutritional benefits of galactooligosaccharides for infants and young children

25.3.1 Gut microbiota in breastfed and bottle-fed infants

25.3.2 Natural defenses

25.3.2.1 Pathogens, toxins and infections

25.3.2.2 Immunomodulation

25.3.2.3 Allergy

25.3.3 Calcium absorption

25.3.4 Stool consistency and frequency

25.4 Legislative aspects and safety of galactooligosaccharides

25.4.1 Food applications

25.4.1.1 European Union

25.4.1.2 United States

25.4.1.3 Other countries

25.4.2 Infant nutrition applications

25.4.2.1 European regulation

25.4.2.2 United States

25.4.2.3 Australia and New Zealand

25.4.3 Claims

25.4.3.1 European Union legislation

25.4.4 Safety aspects of galactooligosaccharides

25.4.4.1 Enzyme

25.4.4.2 Galactooligosaccharides

25.5 Galactooligosaccharide products

25.5.1 Characterization of galactooligosaccharides products

25.5.2 Physico-chemical properties of galactooligosaccharides

25.5.3 Physiological properties of galactooligosaccharides

25.5.3.1 Caloric value

25.5.3.2 Glycemic index (GI)

25.6 Applications of galactooligosaccharides

25.6.1 Application of galactooligosaccharides in infant nutrition

25.6.2 Application of galactooligosaccharides in medical nutrition

25.6.3 Application of galactooligosaccharides in dairy products and beverages

25.7 Stability of galactooligosaccharides

25.8 Concluding remarks and future developments

References

26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients

26.1 Developing new foods: the health dimension

26.2 A global approach to successful food conception, applied to the case of digestive health

26.2.1 Simple and efficient: the food-concept sheet

26.2.1.1 The need to improve diets nutritionally: the case of malnutrition

26.2.1.2 How? The markers of good health

26.2.1.3 When food meets nutrition

26.2.2 The scope of nondigestible oligosaccharides as digestive health ingredients

26.2.3 The health claim regulations compliance: two examples

26.2.3.1 South Korea

26.2.3.2 European Union

26.2.4 First soluble oligosaccharide product allowed to bear a health claim in Europe: Galactofructose

26.2.5 Digestive health: whats already on the market

26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides

26.3.1 A practical approach to include nondigestible oligosaccharides

26.3.2 Formulating healthy food: how to integrate ingredients and remain into the food scope

26.3.3 Principal characteristics

26.3.3.1 Polyvalent ingredient for diversified applications

26.3.3.2 Solubility

26.3.3.3 Stability

26.3.3.4 Sugar concentration and density – sweetness properties

26.4 Elaborating new food products with nondigestible oligosaccharides

26.4.1 A sensitive application: infant nutrition

26.4.2 Western Europe

26.4.2.1 Yoghurt drink

26.4.2.2 Drinks – fruit juices and milk drinks

26.4.2.3 Biscuits

26.4.2.4 Cereals

26.4.2.5 Ice cream

26.4.3 Product developments in Africa

26.4.3.1 Kindirmo, nono and warankasi

26.4.3.2 Amasi

26.4.3.3 Fermented beverages

26.5 What are the key success factors? Synthesis and comments from an expert chef

26.5.1 Product development: key success factors and the route to successful product launch

26.5.2 Comments from a chef: Mickael Azouz (World Champion, Member of the “Académie Culinaire de France”)

26.6 Conclusion

References

Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides

Index

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